Fresh, Seasonal, Sustainable: Why Our Menu Evolves

One of the questions we hear most often is why certain menu items occasionally change or become temporarily unavailable. The simple answer is that we choose to work with the realities of fresh ingredients rather than against them.

Unlike shelf-stable products, fresh seafood is influenced by weather, seasons, transportation, harvest conditions, and the health of fisheries. Sometimes a favorite item is readily available, and sometimes it simply isn't. While it might be easier to substitute a lower-quality product or source from suppliers with fewer standards, we believe our customers deserve better.

Behind every piece of seafood is an entire network of fishermen, fish farmers, processors, distributors, delivery drivers, and restaurant staff working together to bring fresh ingredients to your plate. That network is affected by far more than simply whether fish are swimming in the ocean.

One of the biggest misconceptions about commercial fishing is that fishermen simply catch as many fish as they want. In reality, many of the world's most valuable fisheries are among the most carefully managed food resources on Earth. Marine biologists and fisheries scientists regularly study fish populations, breeding success, migration patterns, and ocean conditions before recommending annual harvest limits. Those recommendations become what is known as the Total Allowable Catch (TAC): the maximum amount of a species that can be harvested during a season while allowing healthy populations to continue into the future.

In many fisheries, including several Atlantic and Pacific cod fisheries, the annual harvest is divided into Individual Fishing Quotas (IFQs), also known as catch shares. Fishing companies own or lease a portion of the year's allowable catch. Once that allocation has been harvested, they cannot legally continue fishing for that species, even if fish remain in the water. If additional quota is needed, it must be purchased or leased from another permit holder, often at significant cost. This system helps prevent overfishing while encouraging long-term stewardship of fish populations, but it also means availability and pricing can fluctuate throughout the year.

Cod is perhaps the best example of this balancing act. It has been one of the world's most sought-after white fish for centuries because of its mild flavor, firm texture, and versatility. That popularity also contributed to severe declines in some wild cod populations during the twentieth century, including the well-known collapse of the Newfoundland cod fishery in the early 1990s. Today's cod fisheries operate under far stricter scientific management than they once did, with quotas, seasonal closures, and ongoing population monitoring designed to protect the species. While these conservation measures sometimes make cod more difficult or expensive to source, they are also helping ensure that future generations can continue to enjoy it.

Black cod handlers at Taku Smokeries, Juneau, Alaska. Photograph by Gillfoto (Kenneth John Gill), 2008. Wikimedia Commons. Licensed under CC BY-SA 4.0.

Nature also has the final say. Fishing seasons are often scheduled around spawning periods so fish have an opportunity to reproduce before harvest resumes. Weather can delay fishing vessels for days or even weeks. Commercial fishing remains one of the most dangerous occupations in the world, with crews regularly working in freezing temperatures, rough seas, high winds, and around heavy equipment. In regions such as the North Atlantic and Bering Sea, storms can make it unsafe to leave port regardless of how much quota remains. If boats cannot safely reach the fishing grounds, fresh seafood simply cannot be landed.

Not all seafood comes from wild fisheries. Aquaculture, commonly known as fish farming, has become an essential part of feeding a growing global population. According to the United Nations Food and Agriculture Organization (FAO), aquaculture now provides nearly 60 percent of the seafood consumed by people worldwide. Wild fisheries have largely reached the maximum level that can be harvested sustainably, meaning nearly all growth in global seafood production over the past several decades has come from responsibly managed aquaculture.

“Fish farming,” Asc1733, 2016. Wikimedia Commons. CC BY-SA 4.0.

Like any form of agriculture, aquaculture continues to evolve. Many modern fish farms use improved water quality systems, carefully formulated feeds, disease monitoring, and environmental safeguards to produce healthy, high-quality seafood while reducing impacts on surrounding ecosystems. When responsibly managed, aquaculture complements wild fisheries by helping meet global demand without placing additional pressure on natural fish populations.

We are fortunate to have examples of responsible aquaculture right here in Arizona. Rainbow Trout Farm in Oak Creek Canyon near Sedona has been raising trout in the cold, spring-fed waters of Oak Creek for generations. Operations like these demonstrate that sustainable fish farming is not just a global industry—it is also part of our own local food system. Supporting responsible producers, whether they are across the state or across the ocean, helps ensure a reliable supply of high-quality seafood while protecting wild fish populations.

Seafood availability is influenced by more than what happens on the water. Fresh fish must move through processors, distributors, refrigerated transportation, and local suppliers before it ever reaches our kitchen. Storms, labor shortages, shipping delays, equipment failures, and transportation disruptions can all affect availability. Because seafood is highly perishable, maintaining quality throughout that journey is just as important as catching the fish in the first place.

Our commitment to quality extends beyond seafood. Whenever possible, we look for opportunities to source ingredients from local and regional producers. Seasonal vegetables, locally grown products, and ingredients from Arizona suppliers help support our community while reducing the distance food travels before it reaches your plate.

Of course, local sourcing comes with the same realities as sustainable fishing. Harvest seasons, weather, drought, and crop yields all affect what is available throughout the year. Rather than expecting local producers to provide every ingredient year-round, we work with the natural rhythms of the seasons. When something is at its peak, we love showcasing it. When it is no longer available, we adjust accordingly.

The same principles apply to many of the other ingredients we use. Potatoes, vegetables, herbs, and other fresh produce all depend on growing seasons, weather conditions, and harvest quality. Heat waves, drought, excessive rainfall, or transportation challenges can reduce availability or affect quality. Rather than serve ingredients that do not meet our standards, we sometimes make temporary adjustments until quality returns.

Seasonality is something worth celebrating. Naturally abundant foods are often fresher, more flavorful, and of higher quality. Choosing seasonal ingredients also reduces pressure on supply chains that would otherwise rely on transporting products long distances or using less sustainable production methods to make the same ingredients available year-round.

Whether it's seafood from responsibly managed fisheries, trout raised here in Arizona, or produce grown closer to home, our goal is the same: to serve fresh, high-quality ingredients while supporting the people and practices that make them possible.

When a menu item changes or your favorite fish is temporarily unavailable, it is rarely because someone forgot to order it. More often, it reflects the realities of responsible sourcing and our commitment to quality over convenience. We believe seafood should be harvested or raised responsibly, purchased from trusted suppliers, and served only when it meets the standards we would expect on our own tables.

At Evans Fish and Chips, we believe great food begins with great ingredients, and great ingredients begin with responsible stewardship of the oceans, lakes, rivers, farms, and fisheries that provide them. Supporting sustainable fishing, responsible aquaculture, seasonal agriculture, and local producers helps ensure these resources remain available for future generations while allowing us to continue serving meals we are proud to prepare.

Thank you for your patience and understanding whenever our menu changes. Every adjustment reflects the same goal: serving the freshest, highest-quality food we can, without compromising the standards that matter most.

Learn More

Interested in learning more about sustainable seafood, fisheries management, and aquaculture? These organizations provide reliable information based on scientific research and industry best practices:

• United Nations Food and Agriculture Organization (FAO) – The State of World Fisheries and Aquaculture (SOFIA) reports, global fisheries statistics, and aquaculture research.https://www.fao.org/fisheries

• National Oceanic and Atmospheric Administration (NOAA Fisheries) – Information on U.S. fisheries management, catch limits, stock assessments, and sustainable seafood.https://www.fisheries.noaa.gov

• Alaska Seafood Marketing Institute (ASMI) – Information about Alaska's science-based fisheries management and commercial fishing practices.https://www.alaskaseafood.org

• Marine Stewardship Council (MSC) – Information about certified sustainable wild-capture fisheries around the world.https://www.msc.org

• Aquaculture Stewardship Council (ASC) – Information about responsible aquaculture standards and seafood certification.https://asc-aqua.org

• Arizona Game and Fish Department – Information on Arizona's fisheries, hatcheries, and aquatic resource management.https://www.azgfd.com

• Rainbow Trout Farm – Oak Creek Canyon, Arizona – A local example of trout aquaculture in Northern Arizona.https://rainbowtroutfarm.com